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The difference between gluten cakes and spring cakes lies in: different ingredients. The former uses high-gluten flour, while the latter uses ordinary flour; the thickness is different, and gluten cakes are thinner than spring cakes; the difficulty of making is different. Since gluten cakes are thinner and chewy, they are more difficult than spring cakes; the taste is different. Gluten cakes are different from spring cakes in that they are soft and chewy, elastic and not easily broken.
